Tag Archives: vintage

bread and roses*

Since I’ll be baking a blackberry cobbler tonight for a friend, I’ve got dessert on the mind and thought I’d share some of the cakes I’ve made recently. I had a last minute order for a birthday cake this past weekend that was fun to do, as I was given carte blanche in regards to the filling. I used my beloved vegan Lithuanian white cake for the base, soaked the layers in a homemade lemon simple syrup, and enrobed it in a fresh strawberry icing. Because I was short on time, I opted to decorate it with strawberries and candied lemon slices, leftover from the lemons I used for the simple syrup.

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My jadeite cake stand is one of my favorites, and it always looks good with pink icing! The best part about cake-making is leveling the tops – delicious scraps for days! I inevitably have leftover icing, as well, so makeshift cake sandwiches are made frequently. I’ve yet to use the scraps for cake pops, as I’m still on the fence about those. I know that sounds weird, but THEY seem weird to me!

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The client I had before this one had requested a cake with a bohemian theme, with fresh flowers. She also wanted the white cake, but with fresh raspberries for the filling and icing – this happens to be my favorite combination, so I was quite eager to make it and lick the spoon!

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I really enjoy using fresh flowers as decoration, and will never tire of using roses and raspberries together. Again, the color palette of jade green & rose pink will never grow old…

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She also wanted a bit of the “naked cake” look, so the icing wasn’t applied on it too thickly.

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those flowers, tho!

We have “treat day” at the station each year which encompasses delicacies of both the savory and sweet variety,  and, naturally, I bring some kind of dessert. Last year I made a vegan dark chocolate yule log, but this year I decided to go with something a little simpler, and made a gingerbread cake with cream cheese icing and candied cranberries.

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We are savages at work when it comes to food, so the cake was gone within an hour, at best.

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holiday cake baby

Last, but not least, I made a dark chocolate cake for my former 😦 co-worker’s birthday. I don’t really like chocolate cake, and because I think they all taste bad, I can never gauge whether or not mine are okay, haha. Still looking for that perfect chocolate cake recipe, so if you’ve got one, PLEASE send it my way!

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Inspired by one of my friend’s love for violet-flavored candies, I’ve got violet simple syrup on the mind now, and am thinking of making that the star of my next cake. I’m also leaning toward a slightly tart, slightly sweet grapefruit and poppy seed cake – doesn’t grapefruit curd sound so good?!

*extra credit if you get the title’s reference!

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Church Shoes

It’s been a whirlwind of a year since my last post in March, with an abundance of change. As the dust has finally (finally!) settled, I can now get back to posting about our adventures!

Rosie and I have had to endure a great amount of sadness but received so much support through these challenging months. I look forward to sharing with you my trip to the Pacific Northwest, with stops in Portland and Olympia –  including a stay at the most perfect Airbnb, and replete with Boston Terriers! I even got to meet Lucille Marie of The Pawsh Puppy!

The Autumn air is beginning to reach that perfect cooler temperature, and I’m taking advantage of it with lots of walks, foraging for the perfect pieces of moss and mushrooms, creating soul-warming soups (butternut squash and parsnip!), and roller skating in my vintage skates for a little extra exercise, followed by soothing and meditative yoga sessions.

There are lots of surprises in store in the coming months, as well – I can’t wait to share them all with you! Until then, be on the lookout for some new vegan recipes, a tour of Portland & Olympia, and lots of beautiful wares and clothing from my favorite makers and shakers!

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(Vintage saddle shoes by Bass)